Asian - style Easy Appetizer

Lucky Dumplings

Name: Lucky Dumplings
Prep time: PM60.00T
Cook time: PM40.00T
Total time: PM101.00T
Cuisine: Asian - style, Local, Chinese - style

(0)

101Min

Intermediate

Fill, seal, boil, devour.

Ingredients

6 servings

250 g

Shrimp Meat

20 g

Carrot

2 pcs

Water Chestnut

1 pc

Black fungus

2 tsp

MAGGI® Oyster Sauce

2 tsp

MAGGI® CukupRasa™

1 tsp

Sesame Oil

0.25 tsp

White pepper

0.5 tsp

Cornstarch

12 pcs

Round-Shaped Sui Kow Wrapper

300 g

Chicken Meat

150 g

Chinese Cabbage

3 cubes

MAGGI® Chicken Stock Cube

1.5 L

Water

2 Stalks

Spring Onion

0.5 g

White pepper

Copy

Nutrition Value

Energy

125.74 kcal

Protein

18.6 g

Carbohydrates

6.44 g

Fats

2.65 g

Information per serving

Step1
30 Min

Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.
Step2
30 Min

In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.
Step3
30 Min

Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.
Step4
10 Min

In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.
Step5
1 Min

Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.

Step1 of 5

: Chicken Meat, Chinese Cabbage, MAGGI® Chicken Stock Cube, Water

Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.

Step2 of 5

: Shrimp Meat, Carrot, Water Chestnut, Black fungus, Sesame Oil, White pepper, MAGGI® Oyster Sauce, MAGGI® CukupRasa™, Cornstarch

In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.

Step3 of 5

: Round-Shaped Sui Kow Wrapper

Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.

Step4 of 5

In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.

Step5 of 5

: White pepper, Spring Onion

Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.

Recipe PDF

With pictures

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